Zushe Yosef Blech Kosher Food Production

ISBN 13: 9780813820934

Kosher Food Production

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9780813820934: Kosher Food Production

The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays – specifically geared to the secular audience of food scientists – then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. Several essays new to the second edition are included. Kosher Food Production, Second Edition serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.

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About the Author:

Rabbi Zushe Blech is considered one of the world’s leading experts in modern Kosher food production and technology, serving for over twenty years in administrative and field positions relating to all aspects of Kosher certification. He served for fourteen years as a regional director for the Kashrus division of the Union of Orthodox Jewish Congregations of America (the “OU”), and has since served as a technical and Halachic consultant to virtually all of the major Kashrus certifying agencies worldwide. He has written and lectured throughout the world on the entire gamut of Kosher issues, and has consulted with a number of major food manufacturers to educate them on Kosher issues, obtaining certification, and resolving Kashrus issues.

He is a foremost authority on the integration of all aspects of modern food technology with Kosher requirements, including those relating to such cutting-edge issues as biotechnology and enzymology. His articles, many of which are included in Kosher Food Production, have been printed in major Kosher periodicals and publications, such as the Daf ha’Kashrus (OU), Kashrus Magazine, and News & Views (MK). At present, Rabbi Blech directs Kosher certification for Kehillas Bais Benzion in Monsey, NY, and serves as the Kashrus Administrator of EarthKosher Certification.

Review:

"The intricate relationship between modern food production and related Kosher applications is discussed...This guide is completed by a collection of informative and entertaining articles, specifically geared to the secular audience of food scientists, giving readers insight into Kosher laws pertaining to over 40 categories of food items."
CAB Abstracts, 2005

“In this book, Rabbi Blech gives a clear outline and explanation of what is required of the food manufacturer to have his products certified as kosher...This work fills a void that has existed in the food industry at all levels of responsibility...(This book is) highly recommended for all personnel involved with procurement, operations, product development, engineering, maintenance, or in any way with the ingredients, process, equipment, or production.” – Eugene E. Corrigan, Managing Director, Coordinated Interventions Inc., Edison, New Jersey; 2005; Food Technology, IFT


“This excellent volume fills a gap in the scientific and technical literature where previously only popular works existed.” -Food Development Centre, Manitoba, Canada, 2005


“Kosher Food Production belongs on the shelves of all kashrus agencies, large or small, all kosher food producers and others in the kosher food industry...(This book) is everything about kosher in one place...Kosher Food Production will always be known as the standard of writing on the kosher industry.” –Rabbi Zushe Yosef Blech; KASHRUS Magazine, March 2005






"With more than 550 pages, this book covers every detail of both the scientific/technical and halachic aspects of kashrut." -Deborah Stone, Australian Jewish News, April 2005

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Book Description Iowa State University Press, United States, 2009. Hardback. Book Condition: New. 2nd Edition. Language: English . Brand New Book. The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays specifically geared to the secular audience of food scientists then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. Several essays new to the second edition are included. Kosher Food Production, Second Edition serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology. Bookseller Inventory # AAH9780813820934

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Book Description Iowa State University Press, United States, 2009. Hardback. Book Condition: New. 2nd Edition. Language: English . Brand New Book. The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays specifically geared to the secular audience of food scientists then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. Several essays new to the second edition are included. Kosher Food Production, Second Edition serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology. Bookseller Inventory # AAH9780813820934

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